The Menu
Updated monthly with the season. Ask your server about tonight's additions and our seven-course tasting.
Starters
Diver scallop, brown butter emulsion, toasted hazelnut, brioche crumb, chive oil.
Hand-cut tenderloin, cured egg yolk, cornichon, shallot, grilled sourdough.
Parsley gremolata, sea salt, charred baguette, citrus.
Roasted beets, whipped goat cheese, candied walnut, sherry vinaigrette, watercress.
Slow-caramelized onion, veal stock, gruyère crust, thyme.
Mains
28-day dry-aged, bordelaise, roasted marrow bone, confit fingerling potato.
Cherry gastrique, celeriac purée, braised chicory, duck fat potato.
Maine lobster tail, saffron beurre blanc, charred corn, tarragon.
Red wine braise, parmesan polenta, roasted root vegetables, gremolata.
English pea purée, morel mushroom, asparagus, brown butter jus.
Arborio rice, forest mushroom blend, aged parmesan, black truffle, chive.
Desserts
70% single-origin chocolate, sea salt, espresso crumble, crème fraîche.
Madagascar vanilla bean custard, caramelized sugar, shortbread.
Red wine poached pear, mascarpone, candied pistachio, honey.
Caramelized apple, puff pastry, calvados anglaise, vanilla ice cream.
Wine & Bar
Côte des Blancs, France. Bright citrus, brioche, fine persistent bead.
Oregon, USA. Red cherry, forest floor, soft tannin.
California, USA. Blackcurrant, cedar, structured finish.
Rye whiskey, demerara, orange bitters, smoked cherry.
Vodka, fresh espresso, coffee liqueur, vanilla.
A full wine list of over 200 labels is available upon request. Ask your sommelier for tonight's pairing recommendations.